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I use an optical refractometer with automatic temperature compensation https://hoppydaysbrewingsupplies.com.au/product/refreactometer-brix-sg/ I haven't checked it against a hydrometer since I first picked it up, but have found it accurate enough for my use (+/- 0.2%abv). I would recommend for...

I've got a 70L stainless which I use for the boil, however I've got 2 of the 19L BigW pots which I use to heat up the strike water on the stove. I've found myself replacing gas bottles way less and it's also a way cheaper way (gas v electricity) to heat up your strike and sparge water.

I'm not an expert in NEIPA. As a matter of fact, my last batch almost sent a few mates into cardiac arrest it was so bitter. I did a bit of research to find out why it was so and WTF to do for my next batch... So, next batch will be low-ish abv - 1.050, 40L batch Only 5IBUs of FWH. Something...

Keep it really simple for the first beer as you can narrow down things you want to improve on for your next brew. A pale ale is a really good choice as it's got a relatively low level of hops and basic malt bill. With my gear, I set the strike water (what you pour onto your dry grain) at 6C...

Yeah that's exactly what I used to do until recently. The rationale for me cold crashing in keg is to allow for more yeast in the keg to assist lagering. This seemed to promote a quicker clean-up, but that could just be me. The first few glasses were like drinking Brisbane River water, so it's a...

You asked about lagering under pressure a while back and I don't think it was answered - it might help you for your next batch. I've done quite a few lagers and have found that this process works for me quite well: Once the krausen begins to drop, I slowly raise the temp to an 18C d-rest for 7...

One more thing that might help you avoid all hints of coffee in your malts is the flavour wheel from Weyermann. You can download all Weyermann malt flavour wheels here http://www.weyermann.de/downloads/maltwheel/Weyermann_Malt_Aroma_Wheel_Whole_Kernel_and_Wort_EN.zip Attached is an example of...

I'm just lagering my house black pilsner at the moment. It's black with hardly a hint of coffee. I use only ~40% (of total grain) munich for maltiness and body and 2% carafa T1 to T3 for colour. Because the carafa is dehusked, it doesn't add as much of the coffee flavour. This could help you...

Do those husks have any uncrushed grain in them? At times I get freaked out with what looks like uncrushed grain, only to realise that I've started drinking too early in the brew day and and that the husks are just whole and the particles of grain haven't dispersed into the mash yet. As some...

If you have a choice of bottles, grab the ones with the polymer labels as you don't have to soak them in hot water to dissolve the water soluble glue. Heineken labels peel right off without any residual glue. I would love to know if there's a fast way for paper labels.

I'm not really into drones and apologies for the OT post, but you reminded me of a video I watched showing an incident with a drone at Gatwick airport in the UK . The result of one d*ckhead with a drone causing chaos for 10s of thousands of people. At least that thing would be visible from a...

I use this link to calculate the fermentability and ABU additions with different fruit. For example, I used 2.7kg of cherries in my last kriek and it added about .5% of alcohol to my 20L batch. Just enough for the flavour to come through. 3kg is what I usually aim for +/-500g depending on the...

I'm sorry to resurrect a zombie thread, but in case someone is googling Northside Brisbane CO2 refills, I've just called up and found a place at Sandgate called Bayside Brewing & Home Gourmet Supplies who have quoted $52 for a 6kg bottle. I'll be going there in a few days to get mine refilled...

Nah, no brett in this one. I plan on doing a kettle sour with a similar recipe but wanted to do something simple before expanding on a 'base' recipe. I've just cold crashed and will keg tomorrow so will post an update mid-next week. The 'aged' hops are about 2 years old and I've read that the...

Split batch Cherry Wit (Dawson's Kreik) and Kiwi Wit (Kiwi As Brau). Yeah, my brew puns suck. OG: 1.044 FG: 1.008 (expected) 43L batch split 2-row pale ale malt 3.50 kg 45% Wheat malt 3.5 kg 45% Oatmeal (flaked) 0.25 kg 3% 3kg cheries and 2.5kg kiwi fruit (equivalent 6% of fermentables)...

Guys, just to add if you're going with a Cigweld Reg and Coregas O2 bottle, I've had to purchase these other items to screw onto the 3/8' outlet. You can probably get a John Guest connection assuming they're okay with pure O2. They seem to work okay for me. Plug...

I think you were probably referring to my comment here http://aussiehomebrewer.com/topic/77928-different-wort-aeration-kits/page-24 Just to close this out, I went back to bunnings and checked the other disposable Tradeflame cannisters. I think mine had a dodgy non-return valve as the other...

Dammit n87, take your headphones off when you come on this forum!

What temp did you ferment the Bavarian wheat at? I did mine at about 21avg and found the flavours a bit subdued. Was a little disappointed as I like a bit if banana but only got a hint and mild clove. Will have a crack at 23 next time with a ferrulic acid rest to get more clove out of it. I'll...

I've only just done a Wit/Hefe split batch with 44L in total (22L per fermenter). I used 48/48/4 Vienna/Malted Wheat/Quick Oats. The Vienna made it a bit too malty, but was nice for something different. Won't try it again - I used standard ale malt instead in my latest kiwi and cherry wit split...